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Minted Meyer Lemonade

Fresh mint lends an herbal note to this lemonade, which makes a refreshing drink even in the midst of winter. The recipe calls for Meyer lemons, thought to be a cross between a Eureka lemon and a mandarin orange. The fruit is prized for its floral fragrance and sweeter flavor.

Ingredients:

  • 1 cup (8 fl. oz./250 ml) water
  • 1 cup (8 oz./250 g) sugar
  • 6 large fresh mint sprigs, plus small sprigs for garnish
  • 8 large strips of Meyer lemon peel
  • 2 cups (16 fl. oz./500 ml) fresh Meyer lemon juice, plus more if
      needed
  • 4 cups (32 fl. oz./1 l) still or sparkling water
  • Ice cubes for serving

Directions:

In a small saucepan over high heat, combine the water and sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 5 minutes. Add the large mint sprigs and lemon peel strips. Remove the pan from the heat and steep for 20 minutes. Strain through a fine-mesh sieve, pressing down on the solids with a wooden spoon. Let the simple syrup cool to room temperature.

In a large pitcher, stir together the 2 cups (16 fl. oz./500 ml) lemon juice, 1 1/2 cups (12 fl. oz./375 ml) of the simple syrup and the still water. Adjust the sweetness or tartness with more simple syrup or lemon juice if needed.

Pour the lemonade into ice-filled glasses and garnish each with a small mint sprig. Serves 8.

Williams-Sonoma Kitchen